Quinoa and Spinach with mushrooms and pork

Name: Quinoa and Spinach with mushrooms and pork Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: Vegetable Broth 2 cups; Whole Grain Quinoa 1 cup; Extra Virgin Olive Oil 2 tbsp; Garlic 3 cloves; Onions raw 1 medium chopped; Spinach fresh 2 cups (sliced); Red Ripe Tomatoes 2 large diced; Rosemary dried 1 tbsp; Basil 2 tbsp; Feta Cheese 4 oz; COOKED Pork Tenderloin 8 piece cut intro small pieces or shredded (which is what I used); Pepper and Additional spices to taste

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 6

Ingredients

Vegetable Broth, 2 cupsWhole Grain Quinoa, 1 cup Extra Virgin Olive Oil, 2 tbsp Garlic, 3 cloves Onions, raw, 1 medium choppedSpinach, fresh, 2 cups (sliced)Red Ripe Tomatoes, 2 large dicedRosemary, dried, 1 tbsp Basil, 2 tbsp Feta Cheese, 4 oz COOKED Pork Tenderloin, 8 piece, cut intro small pieces or shredded (which is what I used)Pepper and Additional spices to taste

Directions

Bring quinoa and veggie broth to a boil, reduce heat and simmer with lid on until broth is absorbed (about 12 minutes. In large fry pan with lid, add olive oil, onions and mushrooms. Fry until onions are translucent. Add 'pulled pork' and cooks on simmer for a few minutes. Add Remaining ingredients (and I actually added 2 more tbsp of EVOO). If it begins to dry .. add a little H2O. NOTE: chicken breast (skinless) can be substituted for the pork

Serving Size:�Makes dinner sized for six

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 697.0
Total Fat: 29.7 g
Cholesterol: 196.0 mg
Sodium: 665.1 mg
Total Carbs: 28.8 g
Dietary Fiber: 3.8 g
Protein: 75.2 g

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